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Lychees

 
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Comet



Joined: 12 Aug 2008
Posts: 76
Location: Australia

PostPosted: Mon Mar 23, 2009 2:37 am    Post subject: Lychees Reply with quote

I have recently discovered a love of Lychees. They have such a lovely flavour and texture. Even tinned Lychees taste delicious and natural.
I've only had them in cocktails and other drinks, but would like to know if anyone cooks with them?
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Therese



Joined: 25 Mar 2009
Posts: 2
Location: Hong Kong / Louisiana

PostPosted: Wed Mar 25, 2009 11:05 am    Post subject: Reply with quote

Aside from cooking into sweet dishes (my favorite simple dessert is glutinous rice and red beans stewed together and topped with coconut milk and lychees), I often add lychee to pork or chicken dishes for my husband when they're in season. Typically I'll also use calamansi or lime and chilis with this as well.

Diced chicken stir-fried together with lychee, green peppers, scallions, and chilis is a dish I sometimes see in diners when it's lychee season. Smile
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clotilde
Site Admin


Joined: 24 Sep 2004
Posts: 443
Location: Paris, France

PostPosted: Wed Mar 25, 2009 4:28 pm    Post subject: Reply with quote

Pastry chef Pierre Hermé's famous Ispahan dessert features a perfect match of flavors, pairing lychees with raspberries and rose flower. He's created many variations on that theme, which you should find if you look up his name and "Ispahan."
Clotilde.
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Rachel



Joined: 22 Oct 2006
Posts: 296
Location: Santa Barbara, CA

PostPosted: Wed Mar 25, 2009 9:18 pm    Post subject: Reply with quote

They make fabulous sorbet - can't think of a nicer ending to a spicy Asian meal.
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clotilde
Site Admin


Joined: 24 Sep 2004
Posts: 443
Location: Paris, France

PostPosted: Thu Mar 26, 2009 1:41 pm    Post subject: Reply with quote

Rachel, would you perchance have a recipe to share for that lychee sorbet? Or have you had it at restaurants?
(I could flavor it with rose syrup and blend some raspberries in it for an Ispahan sorbet! Smile)
Cheers,
Clotilde.
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Rachel



Joined: 22 Oct 2006
Posts: 296
Location: Santa Barbara, CA

PostPosted: Thu Mar 26, 2009 9:44 pm    Post subject: Reply with quote

Sorry Clotilde, I've only ever eaten it in restaurants. Sad I don't imagine it would be too difficult to create a recipe on one's own, though - you'd just have to go easy on the sugar (the line between perfumed and cloying being a fine one!).

If you come up with a recipe for Ispahan sorbet, please share!
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